The only grass fed beef I can find is very fatty ground. On bone, and other flavorful lean cuts are not to be found. How do I cook this to get most of the fat out, and leave the nutrition in? I don't mind a small portion, so much fat will be very satisfying I am sure.

Fish is such a puzzle. If it were only the mercury issue, I would not feel so bewildered. I am told fish is often counterfeit, in that cheap is substituted for expensive. I have read fish is also farmed, genetically modified, full of bad chemicals, and lacking the nutrition of their genuine wild cousins.

If I knew where to buy reliable fish I would fly several times a year to stock up. Any suggestions?

Organic, beneficial vegetables are not a problem as long as frozen is ok.

The only grass fed beef I can find is very fatty ground. On bone, and other flavorful lean cuts are not to be found. How do I cook this to get most of the fat out, and leave the nutrition in? I don't mind a small portion, so much fat will be very satisfying I am sure.

Fish is such a puzzle. If it were only the mercury issue, I would not feel so bewildered. I am told fish is often counterfeit, in that cheap is substituted for expensive. I have read fish is also farmed, genetically modified, full of bad chemicals, and lacking the nutrition of their genuine wild cousins.

If I knew where to buy reliable fish I would fly several times a year to stock up. Any suggestions?

Organic, beneficial vegetables are not a problem as long as frozen is ok.

Thank you for any suggestions.

Jolie

I hear that it is ok to eat the fat of the Grass fed organic beef .. that it is good for us O's.

Also I hear that frozen is not good. I read that somewhere in Dr. D's literature however... I use some frozen organic veggies and fruits as I feel they are better than canned!

And finally... we are being very careful about Pacific Ocean fish right now because of the Fukashima Radiation issues.

You can drain the fat after it is cooked(especially hamburger). I do that all the time. You can also refirgerate the meat(like boiled meat) & the fat will rise to the top so you can pick it off. Of course, I ingest some as it is impossible to get rid of all of it, but I don't worry.

Yes, it takes more time & planning, but it is worth it if you feel you shouldn't eat the fat.

With the ground beef, if you mix with eggs and something to bind it like almond flour, orany flour compliant for you, plus seasonings you can make a meat loaf. Bake this on a rack which sits above the drip pan...Excess fat will drip down and meat will not be cooking in the fat.

Also you could broil hamburgers on a rack in the oven....the fat will drip down and away from the meat. Pan frying on a grill pan that has grooves will also cause the fat to drip down and away fromthe meat.

Outdoor grilling will allow fat to drip away too.

Mrs. T gave you other good options.

"The happiest people don't have the best of everything.....they know how to make the best of everything!"

I read in the new O cookbook that the beef should be 90 percent lean, grass fed, and organic. This is extreme, and that percentage is impossible to find in any kind of beef where I live. So much more fat content must be compensated for and cooking to death does not sound healthy. I am sure I will have to eat less of a serving to for it to be right.

Your experience is very helpful, I am very appreciative, thank you all for taking the time to share.

I personally don't worry about the fat content of the meat. Fat is satisfying and tasty. You can let it drain out when you cook it if you really feel it's a problem.

I buy the best quality meat I can afford. For me, that means the "supermarket" ground beef. I could buy the organic, but then I'd have to buy a lot less, and get more of my protein from beans to compensate, and I'd be less healthy.